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Italian Chicken Fried Steak: Beef Milanese


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Rate this recipe 4.5/5 (22 Votes)


  • 1 1/2 cups flour
  • 2 cups Panko breadcrumbs
  • 3 large eggs
  • pinch salt
  • 4 (6-oz.) sirloin steaks, pounded to 1/4-inch thickness
  • 1/4 cup Extra-light olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 lemon, cut into wedges


Adapted from


Step 1

Prepare your breading station:

Add flour and panko breadcrumbs in two separate, shallow dishes.
In a third dish, beat the eggs with a pinch of salt.
Dip each steak in flour, then egg, then panko, pressing the breadcrumbs into the meat to adhere.
Set aside on a parchment-lined baking sheet to rest.
Heat oil in a large skillet over medium-high heat.
Shallow-fry the breaded steaks, in batches, for 2-3 minutes per side until golden brown and crispy. Remove to a paper towel-lined plate to drain of excess oil.
Season with salt and pepper while hot.


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